Vegan Eggnog Cheesecake

The festive flavors of nutmeg and brandy are transformed into an eggnog cheesecake in this decadent but still slightly healthy vegan recipe. 

Ingredients

• 1 12.3-ounce package extra firm light silken tofu
• 1 8-ounce package Tofutti Better than Cream Cheese
• 3/4 cup sugar
• 1/2 cup vegan eggnog see note
• 2 tablespoons lemon juice
• 2 1/2 tablespoons brandy or rum
• 1/2 teaspoon vanilla
• 1/2 teaspoon freshly ground nutmeg packed
• 3 tablespoons cornstarch
• 1 prepared graham cracker or oatmeal cookie crust

Instructions

1. Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
2. ....................................................

Full Instructions : Click here

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